Veggies recipes from Fresh-from-the Garden

These attractive illustrations are from Miriam B Loo's Fresh-from-the-Garden Cookbook copyright 1980. She and her husband founded the Current Company. Years ago I would order from them occasionally and they use to have an outlet store around here. I hadn't seen or heard about them in a quite a few years so I googled them and was surprised to see that they are still in business. The book has eight pictures that are so lovely they could be framed and used to decorate a kitchen.
The cookbook features recipes for commonly grown garden fruits and vegetables.
I don't care for beets but this salad actually sounds pretty good.

Beet and Tuna Salad

1-1/2 pounds fresh beets, cooked and cubed

8 lettuce leaves

1 7-0z. can Albacore tuna, chilled and well-drained

3/4 cup chopped celery

3/4 cup real mayonnaise

1 teaspoon fresh lemon juice

1/4 teaspoon dried dill weed

1 small clove garlic, minced

1/3 cup minced green onion

1/2 teaspoon salt

Freshly ground pepper to taste

2 eggs, hard-cooked and chopped

Chill beets. Arrange lettuce leaves on 8 salad plate. Place beets, tuna, and celery in bowl; toss. Blend mayonnaise, lemon juice, dill weed, garlic, onion, salt and pepper until smooth. Blend dressing with beet mixture. Portion salad onto lettuce leaves. Top each serving with chopped egg.

There are six green bean recipes. Here are two of them

Green Bean-Walnut Toss

1 pound fresh green beans, cut in bite-size pieces, cooked

1/2 cup vegetable oil

1/4 cup chopped walnuts

2 tablespoons red wine vinegar

3 tablespoon fresh dill or 1 teaspoon dried

3 tablespoons minced fresh parsley

1/2 cup sliced green onion, including some greens tops

Salt and freshly ground pepper to taste

Springs of fresh dill and parsley for garnish.

Drain cooked beans and cool in shallow dish. In blender or food processor, place remainder of ingredients. Blend until almost smooth, but still with some pieces of walnut and onion showing. Taste for additional seasoning. Pout over beans and chill for 2 hours or more. To serve, garnish with sprigs of fresh dill or parsley. Also good served on lettuce leaves with tomato wedges. carrot curls, and black olives. Serves 6

Herbed Green Beans

1 pound fresh green beans, cooked

1/4 cup butter or margarine

1/2 cup minced onion

1 clove garlic, minced

1/4 cup finely chopped celery

1/2 cup minced fresh parsley

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt.

Freshly ground pepper to taste

Drain cooked beans. Melt butter or margarine in saucepan; add onion, garlic and celery. Saute for 4 minutes. Add parsley, rosemary, basil, salt and pepper. Cover and simmer 5 minutes. Add beans and toss; cover and heat through. Toss again before serving. Serves 6 t0 8.